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Mosaic ice cream recipe




The mosaic ice cream is our famous chocolate trunk and I'm sure everyone will have tried.


mosaic ice cream

Making Ice- Cream at home is very easy, it takes just less than a minute if you use a blender. Blender is an important tool for making homemade ice creams. Using blender you can make various types of Ice - Creams and can also add different flavors to it. It is required to blend nuts, fresh mint leaves with sugar and also to make purée of fresh ripe fruits for making this cool dessert. Therefore, blender is considered as very essential equipment while preparing home made Ice - Creams.


Here is a recipe for chocolate ice core that does not require the use of ice cream maker and made easy! It also does not have any eggs!


* 1 can evaporated milk 410 gr (preferably no light)
* 1 folder GIOTIS mousse cocoa / chocolate
* 1 cup (about 220 ml) whole milk (preferably not light)
* 1 package petit-beurre biscuits 225 gr
* 1/2 cup (about 100 gr) sugar
* 2-3 tablespoons (about 30 ml) cognac / brandy




1) Place the evaporated milk for 2 hours in the freezer to freeze. The evaporated milk must be left in the freezer for when striking fluffy.
2) In a small bowl add the whole milk and pour the contents of the file cocoa mousse. Beat with mixer for 5 minutes on high speed until chocolate whipped cream.
3) Meanwhile, we get cookies petit Berets and rub with your hands one by one, throwing them into a large dish (as we do in the normal body chocolate).
4) Remove the evaporated from the freezer and pour into a large bowl. Mix sugar with 2-3 tablespoons of brandy and beat with mixer for 10 minutes on high speed. The mixture will be fluffy when striking.
5) Mix in the whipped cream into the pan and continue to beat for 1-2 minutes.
6) Once you get a homogeneous mixture, pour into a metal bowl and place in freezer.
7) After an hour, remove the metal bowl from the freezer and pour it into the broken biscuits. Mix well with a spoon and Return the bowl of ice cream in the freezer. Leave in the freezer for 10 hours and ice cream is ready! You do not need intermediate blows, ice crystals do not!

REMARKS:

The amount of ice cream produced is about 2.5 liters. The milk is not good is light.
To break the cookies easier, we can use a mortar. Good cookies is to break well, ie in small pieces. Please note that we can take the broken biscuits directly to our mixture (at the end of step 6 - before that is put in the freezer), it is to take the ice cream after it has been put in the freezer for 1 hour in order not to "soak "biscuits.
Brandy would say that it is mandatory in this recipe because it gives a special taste! Moreover, the standard recipe as chocolate body needs alcohol in order to become special!
The ice that we are quite soft and can be kept in the freezer for long
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